This unit describes the skills and knowledge required to trim the rumen to recover the mountain chain for further processing.

This unit is applicable to workers in the tripe or paunch room of an abattoir.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

No licensing, legislative or certification requirements apply to this unit at the time of publication.